Fried Or Grilled Delta Catfish Recipe
Make Fried Or Grilled Delta Catfish Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catfish and Marinade
Bread Coating (for Fried option)
Grill Option & Finish (for Grilled option)
Cooking & Assembly
Method
Catfish and Marinade
- 1
Trim and portion
Pat the catfish fillets dry with paper towels. Cut into 4 pieces, each about 4–5 ounces, roughly the length of the rolls so they fit comfortably inside.
- 2
Marinate
In a shallow dish, whisk together the buttermilk, hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Submerge the catfish portions in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours. (30 minutes is sufficient to tenderize; longer adds more flavor.)
Bread Coating (for Fried option)
- 3
Make the dredge
In a wide shallow bowl or rimmed plate combine the all-purpose flour, yellow cornmeal, optional fine cornmeal, garlic powder, onion powder, paprika, cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk thoroughly to distribute spices and break up any lumps.
- 4
Coat the fillets
Remove catfish from the buttermilk, allowing excess to drip off for 10–15 seconds. Press each piece firmly into the flour-cornmeal mixture, coating all sides. Shake off excess and set on a clean plate while you heat oil. For an extra-crispy crust, double-dip: return coated fillets briefly to the leftover buttermilk and re-coat in the dry mix.
Grill Option & Finish (for Grilled option)
- 5
Prepare grill glaze
In a small bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, and 1 teaspoon minced garlic. Whisk to emulsify and season with a pinch of salt and pepper.
- 6
Oil and season fillets
Remove catfish from the buttermilk and pat lightly to remove excess. Brush both sides of each fillet with the olive oil mixture to prevent sticking and add flavor.
Cooking & Assembly
- 7
Frying instructions
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 3/4 to 1 cup). Heat over medium-high until hot but not smoking — about 350°F (175°C) or when a pinch of flour sizzles on contact. Carefully add coated fillets (work in batches so they don’t crowd). Fry 3–4 minutes per side, turning once, until crust is deep golden brown and fish registers 145°F (63°C) or flakes easily. Transfer to a wire rack set over a sheet tray or paper towels to drain and rest 2–3 minutes.
- 8
Grilling instructions
Preheat a grill or grill pan to medium-high heat and oil the grate well. Place the brushed catfish fillets skinless-side down (or presentation side down). Grill 3–5 minutes per side depending on thickness; handle gently and turn once using a wide spatula. Fish is done when opaque throughout and flakes easily (target 145°F/63°C). Remove from heat and let rest 2 minutes.
- 9
Prep the rolls and sauce
Split the rolls and lightly toast them on the grill or in a skillet until just golden. In a small bowl, combine mayonnaise and Creole mustard (adjust to taste). Spread about 1 tablespoon of the mayo-mustard mixture on each bottom roll and a thin smear on the top roll.
- 10
Assemble the po-boys
Place a hot fried or grilled catfish piece on each bottom roll. Top with shredded iceberg lettuce, 2–3 slices of tomato, and a few pickle slices. Add a squeeze of lemon and hot sauce if desired. Close the sandwich, press gently, and serve immediately with lemon wedges on the side.
- 11